Syrian Kibbeh Labanieh with Yogurt and Pine Nuts

Name: Syrian Kibbeh Labanieh with Yogurt and Pine Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fine bulgur; Water; Ground lamb; Onion, finely minced; Salt; Ground cumin; Ground allspice; Olive oil; Ground lamb; Onion, finely chopped; Pine nuts; Salt; Ground cinnamon; Plain full-fat yogurt; Cornstarch; Egg white; Salt; Butter; Pine nuts; Fresh mint leaves

Savory Lamb and Bulgur Dumplings in Creamy Yogurt Sauce

Traditional Middle Eastern dish with lamb-stuffed dumplings simmered in a tangy yogurt sauce, topped with toasted pine nuts.

1 h 45 min
4
Advanced

Ingredients

For the Kibbeh Shell

Fine bulgur

1 cup

Water

1 cup

Ground lamb

1 lb

Onion, finely minced

1 medium

Salt

1 tsp

Ground cumin

1 tsp

Ground allspice

1/2 tsp

For the Filling

Olive oil

1 tbsp

Ground lamb

1/2 lb

Onion, finely chopped

1 small

Pine nuts

1/3 cup

Salt

1/2 tsp

Ground cinnamon

1/2 tsp

For the Yogurt Sauce

Plain full-fat yogurt

4 cups

Cornstarch

2 tbsp

Egg white

Salt

1 tsp

For the Topping

Butter

2 tbsp

Pine nuts

1/4 cup

Fresh mint leaves

to garnish

Preparation

Making the Kibbeh Shell

Soak Bulgur

Soak bulgur in water for 30 minutes, then drain thoroughly.

Combine Ingredients

Combine the soaked bulgur with ground lamb, onion, salt, cumin, and allspice.

Form Dough

Process in a food processor until a smooth dough is formed, adding small amounts of water if necessary.

Preparing the Filling

Heat Oil

Heat olive oil in a skillet over medium heat.

Cook Lamb and Onion

Sauté onion and ground lamb until the lamb is browned.

Add Nuts and Spices

Add pine nuts, salt, and cinnamon, cooking until pine nuts are golden. Set aside to cool.

Ensure the filling is completely cool before assembling kibbeh. Pro Tip: Wet your hands when forming kibbeh to prevent sticking.

Cooking Process

Assembling the Kibbeh

Form walnut-sized balls from the kibbeh dough, create an indent, and fill with a teaspoon of the filling. Seal completely.

Cooking the Kibbeh

Simmer filled kibbeh in boiling water for 10 minutes, then drain.

Simmer on medium heat for 10 minutes.

Preparing the Yogurt Sauce

Mix yogurt, cornstarch, egg white, and salt in a pot. Cook on low heat, stirring constantly, until thickened.

Cook on low heat, stirring constantly to prevent curdling.

Plating & Serving